Farro Paella with Shrimp

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    Farro Paella with Shrimp

    Recipe by Marge Perry & David Bonom

    • 4Servings

    Ingredients

    • 3 cups chicken stock
    • 1 can (14.5 oz.) diced tomatoes
    • 1 1/2 cups pearled farro
    • 2 tbsp. olive oil
    • 1/4 tsp. saffron
    • 12 oz. shrimp, peeled and deveined
    • 2 cups chopped grilled sausages, thawed
    • 1 cup frozen peas
    • 1 cup chopped grilled peppers, thawed
    • 1/2 cup chopped grilled onions, thawed
    • 1/3 cup pitted green olives

    Preparation

    1. Make the Big-Batch Grilled Sausages, Peppers & Onions. For this recipe, portion out 2 cups chopped sausages, 1 cup chopped peppers and 1/2 cup chopped onions. 

    2. In large pot, bring stock, tomatoes, farro, oil and saffron to a boil. Cover; simmer over medium-low until farro is tender, about 25 minutes. Stir in remaining ingredients; cover. Cook until shrimp is cooked through, 8 to 10 minutes. Season.